25/05/2022
basil
Lemon basil is a popular herb in Arabic, Indonesian, Philippines, Lao, Malay, Persian and Thai cuisine.
Lemon basil is known as in Indonesia, (Thai: แมงลัก)in Thailand, Nasi Ulam in Malaysia,
pak i tou in Laos, sangig in the Philippines
Lemon basil has a unique herbal, sweet, and tangy flavor with notes of lemon mixed with anise.
Lemon basil leaves can be lightly torn and tossed into green salads, minced into dips and vinaigrettes, or stirred into beverages, including cocktails, iced tea, and lemonade. Lemon basil can also be rubbed over meats to impart a subtle flavoring, mixed into rice, pasta, and noodle bowls, or thinly sliced and served over fresh peaches as a bright appetizer.
In addition to fresh applications,
Lemon basil can be infused into oils or syrups and incorporated into jams, crumbles, cobblers, ice cream, and puddings. Lemon basil will also add a citrusy, anise flavor to cookies, scones, or other baked goods.
Lemon basil pairs well with aromatics such as ginger, garlic, chives, and mint, coconut milk, meats such as poultry, beef, and turkey, seafood, cheeses such as goat, mozzarella, parmesan, and blue, and vegetables such as zucchini, green beans, and asparagus.
Nutritional Value
Lemon basil is an excellent source of beta-carotene, a pigment that is converted into vitamin A in the body to protect against vision loss. The greens are also a good source of vitamin K to assist in faster wound healing and provide some magnesium, iron, manganese, copper, calcium, and vitamin C. In addition to vitamins and minerals, Lemon basil contains the compounds limonene and citral, contributing to the herb’s citrus-like flavor and supplying some anti-inflammatory properties
